LaRoux

Age

Country of origin Netherlands

Taste & Flavour

Asia

Australia

Antarctica

Africa

Europe

North America

South America

Sourdough in the world

1513 sourdoughs

82 countries

1188 cities

Mixture

50%

50%

LiquidFlourOther

LaRoux

Since 2018

I started reading about sourdough and I became fascinated with the process, the complexity of the techniques used to process three basic ingredients. The fact that each sourdough starter is a unique combination of microorganisms makes the act of making a bread from scratch very personal.

Characteristics

This starter is my 5th attempt at making a starter. 2 of the attempts were successful, I managed to maintain it for about a year and a half. Both starters developed some mold after leaving them in the fridge while on vacation. Since this is a new attempt at a starter I will update this section when my starter is a bit more developed.

Viscocity

Taste & flavour

Recipe

Starting ingredients

45g Water

45g Whole Rye Flour

Feeding ingredients

45g Whole Rye Flour

45g Water

1

I discard about 70% of the starter and mix in equal amounts of rye flour and water.